Green Tea: A Potent Anti-Cancer Agent, Reduce Pancreatic Cancer Risk
Two of my colleagues have died from pancreatic cancer this past year, physicians in their 50’s, pediatricians, a man and woman who are respected, with children and at the prime of their careers. I thought pancreatic cancer was rare. As cancers go, it is rare, but we are seeing more and more cancer these days, and I suspect this trend will continue due to the exponential growth of pesticides, herbicides, and chemicals we are pumping into our environment.
The study “Metabolic consequences of LDHA inhibition by epigallocatechin gallate and oxalate in MIA PaCa-2 pancreatic cancer cells” May 2014, showed that green tea extract significantly down-regulated LDHA in HPAF-II pancreatic cancer cells. The study is complex and technical but the message is clear: drink green tea! You can read the study here…
I recall one of my now-retired nurses encouraging me to drink a tall glass of green tea every day. She was so right. Green tea is very high in flavonoids, which are plant derived anti-oxidants. It also is one of the best sources of catechins, more powerful than vitamin C and E in preventing oxidative damage to cells hence the known cancer reduction benefits for most cancers. It is also known to reduce heart disease risk, helping to block the bad cholesterol LDL and raise the good HDL.
So how much green tea should you drink and what kind of green tea? A cup a day for children, and three cups a day for adults would be a good starting point. I don’t think you can drink too much green tea (if anyone out there knows different please respond to this blog). The best tea is freshly brewed, allowing the tea to steep for 3-5 minutes to get maximal catechins and flavonoids. Green tea has been reported to decrease the absorption of iron from food, so best to drink this in between meals.
Along with getting your micronutrients tested and eating plenty of fresh organic fruits and vegetables, green tea should be part of our daily cancer prevention routine.